Oven Kalua Pork

4 pounds pork butt
2 tablespoons rock salt
2 tablespoons liquid smoke
1 banana leaf (if available!!)

Score pork on all sides with 1/4 inch cuts. Rub salt
into slits and brush all sides with liquid smoke. Cook in
a crock pot on low all day, or wrap in a banana leaf and
cook as a roast for 3 to 4 hours at 400 degrees. When
done, shred pork and serve with rice, sweet potatoes,
and pineapple and have a festive luau.
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HAUPIA WITH EXOTIC FRUIT SALAD
LILIKO'L SAUCE

For Haupia:
1 1/2 cups coconut milk
4 to 6 tablespoons sugar
4 to 6 tablespoons cornstarch
3/4 cup water
For the sauce:
1/2 cup passionfruit juice
1 cup sugar
For the fruit salad:
2 diced kiwi
1 diced pineapple
1 diced papaya
8 pieces lychee
1 sliced banana
1 sliced mango
8 sprigs fresh mint, to garnish Haupia: Pour coconut milk in saucepan. Combine
sugar and cornstarch; stir in water and blend well.
Stir sugar mixture into coconut milk. Cook and stir
over low heat until thickened. Pour into 8-inch
square pan and chill until firm. Using a cookie cutter
cut into teardrop or star shapes.

Bring sauce ingredients to a boil. Chill. Combine fruit
salad ingredients, toss with the sauce and set aside.

Place three to four pieces of Haupia onto a cold
plate, arrange fruits around. Garnish with fresh mint.
____________________________Pineapple Macadamia Dip: 2 pkgs 8 oz cream
cheese, 1/3 cup crushed pineapple, 1/4 cup shredded coconut, 1/2 cup
chopped macadamia nuts. I served it with Ritz crackers.
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Sweet & Sour Meatballs - to save time, I bought a
big bag of meatballs from a warehouse club, and bought sweet and sour
sauce from a store. I added a can of crushed pineapples and placed it all
in the crock pot.

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Tripical Fresh Fruit and Dip:

Dip: 1- 8oz cream cheese, 1 jar
marshmallow cream - Mix together well.

Serve will slices of exotic fruits. I served star fruit, kiwi, strawberries (I keep the hull on so that the
dipper can hold onto it when dipping - I slice the berry from the tip down in an egg slicer, going
about 3/4 down, and then fanning it out), guava, papaya, mango, pineapple, cantelope, watermelon,
honeydew, etc.

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Polynesian Salad with Orange Macadamia Dressing:

Salad: 2 bags of fresh express or other quick salad blend - I got the
mediterranian salad blend, 1 small red onion, julienned, 1 can mandarin
oranges, drained well, 1 cup macadamia nut halves. Toss together and
serve with orange-macadamia dressing.

Dressing: 1 cup sour cream, 1/2 cup mayo, 1 TB lemon juice, 1 TB grated orange rind, 1 TB honey,
2 TB finely chopped macadamia nuts. Blend together and serve chilled
with salad.
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Aloha Chicken: 6 chicken breasts, 1-8 oz can
crushed pineapple, 1/2 jar
orange marmalade, 1/2 cup orange juice, 2 tsp lemon
juice, 2 tsp soy sauce. Spray 9 x 11 pan with
non-stick cooking spray,
line pan with chicken. Combine other
ingredients, pour over chicken, cover and bake
approximately 45 minutes.
(Since I did this recipe 6x for a large crowd, I
placed mine in an
electric roaster overn - I had it on 350 for about 2 1/2
hours.) Serve
with rice.

Heavenly Hawaiian Hash: 1 - 12 oz cool whip, 1
small bag miniature marshmallows; 1 - 15 oz can crushed pineapple
drained well, 1 - 15 oz can fruit cocktail drained well, 1/2 cup shredded
coconut. Combine all ingredients; refrigerate until ready to serve.
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DESSERT:
Mango Cake: 2 cups flour, 2 tsp baking soda, 1 tsp
salt, 2 tsp cinnamon,
3 eggs, 1/2 cup vegetable oil, 1 1/2 cups sugar,
1 tsp vanilla, 1/2 cup golden raisins, 1/2 cup
chopped macadamia nuts,
2 cups diced mango, 1/4 cup flaked coconut

Preheat oven to 350. Grease bundt pan. Sift flour,
baking soda, salt and cinnamon into large mixing bowl. Make a
well and add remaining ingredients, mixing
thoroughly.

Pour into pan and let stand 20 minutes. Bake for 1
hour.

Optional - after inverting and cooling, dust with
powdered sugar.